Healthy Pumpkin Muffins

These are my go-to pumpkin muffins! I sometimes use a little less sweetener, and they're still great that way!

Added dried cranberries but forgot to sprinkle oats on top. Turned out great! Not too dry, not too sweet, not too pumpkin-y. This will be on heavy rotation for sure.

Buoni! Le spezie, soprattutto la cannella, si sentono. La zucca forse doveva essere di qualità migliore, era abbastanza insipida ma se ne sentiva comunque il retrogusto e forse è giusto che non si senta troppo. Sono usciti 8 muffin ma forse vanno riempiti meno per farli anche più leggeri e magari o usare i pirottini in ceramica o abbassare le dosi a 8. Li ho fatti normali, con i pinoli, gocce di cioccolato e marmellata. La marmellata o va messa solo al centro in modo che non tocchi i bordi o conviene metterla una voltia cotti bucando il muffin. Li ho cotti a 160° per 35 minuti. Ci ho messo 75 g di zucchero ma secondo me si può diminuire ancora fino ai 60-65 g. Per quanto riguarda la quantità di gocce e pinoli ne ho messo una ventina di grammi su un quarto di impasto.

I recommend adding a couple of tablespoons of sugar or some other sweetener to these. I added 5 tablespoons of brown sugar and they were sweet just enough.

I left out the oats and added walnuts. Followed directions as stated and they came out amazing and tasty.

I made one batch with chocolate chips and another with dried cranberries. They were both great. Perfect breakfast for my toddler and 9mo, too.

i’ve made this multiple times now since it became a favorite between my boyfriend and i. i use olive oil instead of coconut oil, honey, 1/2 cup dried cranberries, and 1/2 cup milk chocolate chips. they come out very moist and soft this way. i notice myself using less oats every time i make it.

Added chocolate chips + used AP flour

Love this with dark chocolate chips

So tasty! I added pecans and dried cranberries

Update: I added an additional tsp of pumpkin spice from what the recipe calls. Note: I was able to make 1.5 batch of this recipe using one entire 15 oz can of pure pumpkin (increasing the other ingredients by 1.5 times as well) Will try adding more pumpkin spice next time

These were good and not overly sweet. I ended up making 18 muffins because I made them smaller.

So yummy and pumpkinny! I added some walnuts to the last batch. So so good with jam on the warm muffin too 😋

Soooo good! very moist and perfect for a fall breakfast! not too sweet and a very good taste and texture!!!!! 10/10 would bake again

Good as a breakfast muffin. Not too sweet. I added raisins and sprinkled coconut brown sugar on top along with the oatmeal topping.

Used olive oil. Subbed honey with half a cup of brown sugar. No vanilla, but also added 3 tablespoons of maple syrup. Used same measure of 1-1 gluten free flour and same measure of buckwheat flour for the oats. It came out very nice!

Separated 1/3 cup of batter and added cocoa powder to top each muffin liner before baking

My favorite muffin recipe, easy to modify, always comes out great for me. Mildly sweetened, deliciously pumpkiny.

Love these! Great with 1/2c shredded carrots ir shredded coconut too! Very similar to the banana muffins but pumpkin instead of banana and pumpkin pie spice instead of cinnamon. I prefer maple syrup to honey for these. I also use olive oil a lot of the time when I’m too lazy to melt coconut oil.

Very good! Followed everything except didn't add the oats, and used vegetable oil vs coconut oil. I used the maple syrup and not honey. Very moist and flavorful. Would make again.